Cous-Cous Restaurant
Milan · Seafood · €€€ · 28 dishes · €8 – €26 · Vegetarian-friendly
Opening hours
- Monday19:30–23:30
- Tuesday12:30–14:45, 19:30–23:30
- Wednesday12:30–14:45, 19:30–23:30
- Thursday12:30–14:45, 19:30–23:30
- Friday12:30–14:45, 19:30–23:30
- Saturday12:30–14:45, 19:30–23:30
- Sunday—
What to order here
No dishes match.
“U’ Spitiu” : APPETIZERS “U’ Spitiu” : GLI ANTIPASTI
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“ARANCINA RICCIOLA DORATA ”
Saffron risotto arancina served in a warm amberjack broth with Mediterranean herbs.
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“TRAMONTO ROSSO ALLA SALINA”
Mazara shrimp tartare with sea salt foam, paprika, and lime.
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“LA CAPONATA: classica come una volta”
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“LA CAPONATA NOBILE”
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“CHI RAN CIAURU: POLPETTE ALLA BECCAFICO”
Sardine meatballs with raisins, fennel, and pine nuts.
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“MARE IN CAMPAGNA”
Citrus-marinated swordfish carpaccio with a bell pepper reduction.
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“PANELLE CUNZATE”
Panelle served with beefsteak tomato, lemon zest, and bottarga.
“U’ poi scinnere”: COUSCOUS “U’ poi scinnere”: I COUS-COUS
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“CUSCUSU ca’ FRITTURA ri MARE”
Couscous with baby squid, shrimp, fried small fish, and lemon mayonnaise.
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“CUSCUSU al RAGOUT di POLPO”
Couscous with octopus ragout, tomato, pine nuts, capers, almonds, and parsley.
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COUS-COUS alle VERDURE CROCCANTI
Couscous with carrots, zucchini, leeks, celery, and raw onions.
“A’ poi calare”: PASTA “A’ poi calare”: LE PASTE
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“MATRI MIA… A’ PASTA cu L’AGGHIA”
Busiata pasta with Trapanese pesto and fried zucchini.
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“PASTA CHI SARDE”
Bucatini with sardines, raisins, pine nuts, fennel, and toasted breadcrumbs.
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“BUSIATA ALLA NORMA”
Busiata pasta with San Marzano tomato sauce, fried eggplant, ricotta salata, and basil.
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Sea Gift
€22“CIATU RI MARI”Linguine with monkfish, yellow datterino tomatoes, capers, olives, and toasted almonds.
“A’ suvecchiu rumpe u’ cuvegghiu”: MAIN COURSES “A’ suvecchiu rumpe u’ cuvegghiu”: I SECONDI
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Old Crunch
€22“SCRUSCIU D’ANTICU”Baked gratin cod with pine nuts, sun-dried tomatoes, and caramelized onion.
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“ I PURPITEDDRA AFFUCATI”
Stewed Maiolini octopus prepared in a casserole.
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“TONNO alla SICILIANA”
Seared tuna with tomato, capers, olives, crispy onion, and mint.
“P’accumpagnare”: SIDE DISHES “P’accumpagnare”: I CONTORNI
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“’NZALATA RI ARANCE e FINOCCHI”
“Quantu sì duci!”: DESSERTS “Quantu sì duci!”: I DOLCI
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“U CANNOLU”
Cannolo filled with sheep ricotta, dark chocolate, and candied orange zest.
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“I CASSATEDDRE”
Small ricotta-filled fritters with chocolate, lemon, and cinnamon.
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“A’ GENOVESE Ericina ”
Baked shortcrust pastry tart filled with lemon pastry cream.
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“A’GRANITA”
Granita available in pistachio, almond, prickly pear, mulberry, or coffee flavors.
Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.